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Sev Khamani is a recipe where the dish uses crumbled up khaman dhoklas. I think it is a genius idea because my dhoklas end up crumbled most of the time anyway and this is a delicious way of reusing them into a completely new dish.


12 serving

Total time

50 minutes


  • roasted chickpeas (/)
  • 2 tbsp Semolina Sooji (/)
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1 green Chili (- finely chopped)
  • roasted chickpeas (" piece, finely grated)
  • to taste Salt
  • 1 tsp Eno salt (fruit)
  • roasted chickpeas
  • roasted chickpeas
  • 1 green Chili (- finely chopped)
  • 2 cloves garlic (, finely minced)
  • 6 ~ 8 Curry leaves
  • roasted chickpeas
  • roasted chickpeas
  • sev (Fine - as needed)
  • 1 tbsp Coconut (Grated)
  • 1 tbsp cilantro (, chopped)
  • lemon juice (- as needed)


  1. Make Khaman Dhokla: In a mixing bowl, combine besan, sooji, sugar, salt, lemon juice, chili and ginger. Add a few tablespoons of water to make a thick paste. Now add more water to form a thick lump free batter.
  2. Bring water to a boil in a pressure cooker. Grease a shallow dish with cooking spray.
  3. Add eno to the batter and mix well to incorporate. Pour into the greased dish and steam in the pressure cooker for 10~15 minutes.
  4. Let cool for a little bit, then remove onto a plate -- khaman dhokla is ready.
  5. Make Sev Khamani: Now crumble the dhokla and keep ready.
  6. Heat 1tbsp oil in a pan, add mustard and sesame seeds; once the seeds start to splutter, add the garlic, green chili and curry leaves.
  7. Next add the crumbled dhokla mixture, mix well and cook till heated through. Mix in lemon juice.
  8. View the recipe instructions at Cook's Hideout

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